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Quinoa and Black Bean Burgers with Tahini Sauce

January 12, 2015

Quinoa & Black Bean Veggie Burgers with Tahini Sauce

Makes 4 -5 full sized patties or a dozen plus minis

1/2 cup quinoa*

1 cup water

1 teaspoon garlic powder or fresh garlic finely minced

1 teaspoon dried thyme-or a sprig of fresh

1/2 teaspoon smoked paprika

1/2 teaspoon ground chipotle pepper or dried chipotle, soaked and finely chopped, optional

1/3 -1/2 can about 5-7 oz black beans canned* (drained and rinsed) or bulk black beans* soaked and cooked

1/2 cup red or green pepper, finely diced (about 1/2 pepper)

1/2 cup shallot, finely diced (about 1 medium) or a small red onion

½ lemon, juiced, plus 1 tsp zest

1 TBS gluten free flour* (or any flour) plus some extra to shape patties

1 small egg, beaten (or use equivalent egg replacer* or soaked flax seeds as alternative)

1TBS soaked chia seeds*-optional

1-2 TBS fresh herbs, chopped. I used parsley, cilantro and chives. Dill or additional thyme can also be used.

2 TBS toasted pumpkin seeds*

½ salt

¼ tsp pepper

Tamari* or Bragg’s Liquid Aminos*

Coconut oil* or olive oil* for shallow frying

Rinse quinoa and place in a medium pot heating it before adding water until quinoa is dry then add water and half the thyme. Bring water, quinoa and thyme to a boil. Cover, reduce heat and simmer for 15 minutes until water is absorbed-do not stir. Once done, uncover, stir and let cool.

While quinoa is cooking sauté shallot and pepper until soft. Set aside.

In a bowl, coarsely mash black beans then add shallot, pepper, lemon juice, zest, chipotle, chia seeds and smoked paprika.

Once quinoa is cooled, mix quinoa into the beans along with remaining thyme, juice, herbs and pumpkin seeds, add flour and egg and mix well. Add salt, pepper and Bragg’s, mix through and add more seasoning if needed.

Make the burgers (full or mini sized) by rolling some of the mixture into lightly floured palms then flattening it a little.  Alternatively, keep as a ball to make meatballs. If mixture sticks dust a little more flour in your hands. They can be cooked immediately or refrigerated before cooking. The texture once cooked is very burger like!

In a non-stick frying pan, heat 1 tablespoon coconut oil or olive oil to medium high heat. Cook patties about 3 minutes or until lightly browned on each side at which point you can continue cooking a little longer on each side or finish in the oven, baking on a parchment covered cookie sheet at 350F for 10 minutes.  Serve with tahini sauce (recipe below), as you would a burger or as meatballs in a tomato sauce with zucchini spaghetti (made with a spiralizer).

Tahini Sauce

Makes ½ cup plus

 ½ cup tahini*

1-2 TBS lemon juice or orange juice

½-1 tsp freshly minced garlic

1 tsp freshly grated ginger root

Water-amount varies

Braggs Liquid Aminos or tamari to taste

Maple syrup* to taste, optional

In a bowl, mix tahini with lemon, garlic and ginger. It will remain thick until water is added. Add water gradually starting with 1-2 tablespoons, stirring until it smoothes and becomes the consistency of heavy cream. Add Bragg’s and maple syrup a ½ tsp at a time to desired taste.


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